There’s nothing quite like the earthy richness mushrooms can add to a dish. Otherwise known as umami, this savory flavor can round out your favorite pasta or soup—or even make a unique cocktail.
As our forecast of 2019 Culinary + Cocktail Trends predicts, we’ll be seeing a lot more of mushrooms in the coming year. We’ve fallen hard for these three inventive mushroom recipes.
Trumpet Mushroom Bolognese
- 2 ¾ lbs. shiitake mushrooms
- 1 ¼ lbs. trumpet mushrooms
- ¼ cup extra virgin olive oil
- ¼ cup shallots, minced
- ¼ cup garlic, minced
- 1 tbsp. fennel seed
- ¾ large can tomato filets (6 pound, 6 oz. can)
- ¼ cup oregano, dried
- 3 bay leaves
- 1 tbsp. fresh rosemary
- Cut and grind mushrooms in meat grinder on small plate. Add olive oil.
- Spread on sheet tray and cook at 400°F until browned, stirring often.
- Cool to room temperature.
- Add the remaining ingredients to a separate saucepan and cook the tomato sauce until very thick and dark.
- Purée until smooth.
- Combine mushroom mixture and sauce. Season and cook until thick.
- Serve with rigatoni (or your favorite pasta).
Every Day I’m Trufflin’
- 1 oz. mushroom-thyme infused Hangar One vodka
- 1 oz. Monkey Shoulder scotch
- ½ oz. Cocchi Americano
- ¼ oz. lemon juice
Mushroom-Thyme Infused Vodka Ingredients:
- 3 lbs. oyster mushrooms (including stems)
- 1 cup oil
- 1 lb. butter
- ¼ cup black peppercorns
- 2 bay leaves
- 30g thyme
- 8 garlic cloves
- Combine all ingredients in cocktail shaker.
- Shake well and strain over a large ice cube.
- Garnish with a pinch of truffle salt and a sprig of thyme.
Mushroom-Thyme Infused Vodka Directions:
- Tear oyster mushrooms and stems to uniform size.
- Heat oil and butter in a large pot.
- Sear mushrooms and garlic on high heat.
- Once mushrooms are seared, add black peppercorns, bay leaves and thyme.
- Cover with water and reduce to a simmer.
- Simmer for three hours.
- Remove from heat and strain through a fine chinois, pressing mushrooms to extract liquid. Return liquid to a pot and reduce on medium heat until thick enough to coat the back of a spoon.
- Combine mushroom reduction and vodka at a 5:1 ratio (five parts vodka, one part mushroom).
- Chill overnight.
- Strain vodka through a fine oil cone filter.
Makes 16 cups of bright soup.
(Note: This recipe is hard to make in small batches—we recommend making the full amount.)
- 16 cups strong chicken stock
- 5 lbs. chicken thighs
- 1 cup parsley, rough chopped
- ½ cup celery stalks, rough chopped
- 1 cup onion, rough chopped
- 1 cup carrots, cleaned and rough chopped
- 1 tbsp. black peppercorns
- 2 tbsp. thyme
- 2 cups egg whites
- 1 cup cooked mixed mushrooms (choose your favorites).
- 5 cups sautéed leeks
- Dash of truffle oil or shaved fresh truffles
- Picked chervil for garnish
- Bring stock to a low simmer in a tall and narrow pot.
- Separately, take all the raft ingredients aside from the egg whites and blend until smooth in a food processor. When the mixture looks “chopped up,” add the egg whites.
- After the raft is blended smooth like pancake batter, add it to the simmering stock.
- Using a whisk, stir the soup mixture to keep it off the bottom—this will prevent scorching.
- The raft mixture will harden and float to the top. This will take about 10 minutes.
- Do not boil the stock; it needs to simmer but not boil. Using a small ladle, make a well in the center of the raft.
- As chunks of the raft float to the hole, ladle them on top of the raft. It will start to look like a donut.
- After about 15 to 20 minutes, the stock should become very clear.
- Continue with this process for one hour, or until nothing is loose or floating in the stock.
- When very clear broth and floating raft are visible, ladle through a fine strainer. (You could also line a regular strainer with a towel. This will grab any parts of the raft as you ladle the stock over to another container and reserve until you are ready to use it.)
- To plate: Garnish your bowls with mushrooms, leeks and chervil. Add two small drops of truffle oil or shaved fresh truffles and serve.